Food

Last week my brother had us over for dinner and made this fantastic quinoa salad. It made me realize I just don’t get outside of my salad routine—which is usually greens based. So I made him give me the recipe, and another one for next week. I’m figuring that if I call it a series, I can force his hand to keep them coming—but we’d also love to hear what your favorite salads are.

Ingredients

1 cup quinoa

1/2 cup lemon juice (plus more to taste)

2 cups chopped parsley

1/2 cup chopped mint

5 scallions; thinly sliced

1 pint halved cherry tomatoes

1 medium cucumber; peeled, seeded and sliced

1/2 cup olive oil

salt and pepper

Preparation

Simmer quinoa in salted water until tender, about 15 minutes; drain and cool.

Add the rest of the ingredients and adjust the lemon juice, salt and pepper to your taste.

This recipe can easily adapt to whatever you have on hand or what’s available at the market. For example, roasted or raw bell peppers, shredded carrots, sliced celery, radishes, olives and other herbs such as basil and cilantro can all be fine substitutes. And adding things like black beans, diced avocado or sauteed mushrooms can turn this side dish into a healthy, light main course. Serves 4-6.

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Comments (2)

i’ve been making quinoa creations for the past month for lunch. i make a big batch of quinoa and keep it in the fridge, throwing in different vegetables every day. my favorite right now is making roasted cauliflower out of gwyneth’s cookbook and her kale chips (taking them out just before they get crispy). add a little roasted asparagus. reheat quinoa and throw them all in there together. drizzle a little olive oil over the top.

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